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Taiwanese Braised Pork Belly Rice http://rasamalaysia.com/taiwanese-braised-pork-belly-rice/
February 05th, 2014 13 Comments

Taiwanese Braised Pork Belly Rice

Taiwanese Braised Pork Belly
Taiwanese Braised Pork Belly pictures (1 of 6)

I love Taiwanese food. Technically, Taiwanese food is Chinese food. There are many overlaps, but Taiwanese cooking has its own interpretations of similar dishes, and with an array of unique concoctions not found in mainland China. And that’s just one of the many reasons why I love Taiwanese food so much—take the expansive menu of traditional Chinese food, infuse it with local flavors and cooking styles, and you have something that are distinctly Taiwanese and utterly homey and delicious!

One of my favorite Taiwanese fare is its many braised meat dishes—mostly pork—slowly simmered and cooked in a soy sauce mixture and then served over rice with some pickled vegetable and soy sauce eggs, such as this Taiwanese Braised Pork Belly Rice, or in Chinese, 控肉饭. Going into any Taiwanese restaurants and you will find many different kinds of rice bowls, but this pork belly rice is probably the most popular. The reason is simple: not many people can resist soft, tender, scrumptious fatty pork belly steeped in a savory and flavorful sauce, and served on top of steaming warm rice. Take a bite of the pork belly, scoop in some rice, plus a nibble of the soy sauce egg, and the sour pickled vegetables, I am transported to food heaven.

Taiwanese Braised Pork Belly Rice

Many people have the hesitation to prepare this popular Taiwanese braised pork belly rice at home, thinking that it’s tedious, and the recipe is hard to do. It’s a huge misconception. Taiwanese braised pork belly rice is so easy to do with very minor active time, takes only a couple sauces and few ingredients, and the end result is a complete meal that is fulfilling, filling, and extremely satisfying.

Instead of the traditional soy sauce mixture with rock sugar/sugar, I made my Taiwanese braised pork belly with Mizkan Oigatsuo Tsuyu Bonito Flavored Soup Base (no MSG) and Mizkan Honteri Mirin (sweet cooking seasoning). I started off by fast boiling the pork belly, and then add the two Mizkan sauces into the pork, plus some regular Chinese/Taiwanese dark soy sauce (for coloring purpose). Let the two Mizkan sauces do the magic, and the slow braising will eventually turn the pork belly into utter deliciousness. Mizkan Oigatsuo Tsuyu Bonito Flavored Soup Base (no MSG) is a magical sauce that I use as a soy sauce replacement. This sauce has a green label and has no MSG. There is also a Mizkan Bonito Flavored Soup Base which has a red label. If you are allergic to MSG, make sure you pick up the bottle with green label.

Now, why did I use Mizkan Japanese sauces to make a Taiwanese dish? Because I can, without sacrificing the authentic good taste of this iconic Taiwanese dish using Mizkan products. As I previously shared with you, Mizkan Japanese condiments are versatile and should not be limited to only Japanese cooking. They can be used for other Asian cooking, for example: Chinese (check out my Dan Dan Mian recipe), Taiwanese, Korean, etc. They are what you need for Asian cooking.

Taiwanese Braised Pork Belly Rice

By using Mizkan Oigatsuo Tsuyu Bonito Flavored Soup Base (no MSG) as a soy sauce replacement, and the Mizkan Honteri Mirin as a sweetener, this Taiwanese braised pork belly is even more delicious than using regular soy sauce and sugar. The taste is more refined and delicate, but still taste every bit Taiwanese. This Taiwanese braised pork belly rice was so good that Mr. Rasa Malaysia couldn’t stop raving about it, and even my picky 3-year old finished his rice! I can guarantee you that you will immediately fall in love with this Taiwanese braised pork belly recipe, should you try it yourself.

With a handful of key ingredients, plus easily found Mizkan sauces, you ought to try it out. The best part of this recipe, you can also make the yummy braised soy sauce eggs which you serve together with this dish, so you’re basically killing two birds with one stone. Sweet!

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13 comments... read them below or add one

  1. You continue to open doors to new adventures in cooking. I see pork bellies often – but have never had a recipe to try them. Yours was easy to follow, right down to the sauces to use – and as usual, came out just great.
    Thanks

  2. noobcook says:

    Lu rou fan is one of my most-missed Taiwanese dishes. Wishing you and your loved ones a happy and prosperous lunar new year. 新年快乐!

  3. Loke2112 says:

    This just looks delicious. I wonder what other cuts of pork or beef would work with this that have lower fat content. Im thinking a boston butt cut up and trimmed would be nice or perhaps a shoulder. Any thoughts on that Bee?

  4. I liked the pork belly recipe – today I am trying the cashew chicken, using BAKING SODA on the chicken, which is something I have never done. Sounds like a fantastic idea. By the way, with so many verities of rice to choose from – which one do you prefer?

  5. v says:

    I really want to try making this recipe. Would you please tell me how to make pickled mustard greens as I do not have a clue? Thanks!

  6. Kenny Mah says:

    Oh man, I miss Taiwan so much, especially the food in Taipei! This recipe will just do the trick for some bouts of weekend home cooking till I get to visit old Formosa again.

    (I will probably make extra braised soy sauce eggs for a quick supper treat when the midnight hunger pangs hit, hehe.)

  7. Pieata says:

    Unable to source Mizkan oigatsuo Tsuyu bonito flavoured soup base, what can I use?
    Pieata

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